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Turkey Rice Soup

Easy Turkey Rice Soup Recipe

Turkey Rice Soup is a clear, broth-based soup made withcooked turkey, white rice, and vegetables like onion, carrots, celery, andgarlic. Herbs such as thyme, bay leaf, and parsley add gentle flavor withoutoverpowering the dish. This soup focuses on warmth, nutrition, and simplicity.Many cooks choose Turkey Rice Soup when they want something easy and wholesome.It provides protein from turkey and energy from rice. The vegetables addvitamins and natural flavor. This soup often appears in American kitchens afterThanksgiving, but it works well year-round.
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Prep Time 15 minutes
Cook Time 40 minutes
Course: Soup
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 carrots sliced
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 6 cups low-sodium turkey or chicken broth
  • 2 cups cooked turkey shredded or diced
  • ¾ cup long-grain white rice
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons fresh parsley chopped
  • Optional: lemon juice for brightness

Equipment

  • Large Stockpot or Dutch Oven
  • Sharp chef’s knife
  • Cutting board
  • Wooden spoon or heat-safe spatula
  • Measuring Cups
  • Measuring Spoons
  • Ladle
  • Small bowl

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Stir and cook for 5–6 minutes until soft.
  3. Add garlic and cook for 30 seconds. Stir to prevent burning.
  4. Pour in the broth and bring it to a gentle boil.
  5. Add rice, thyme, bay leaf, salt, and pepper. Stir well.
  6. Reduce heat to low. Cover and simmer for 15 minutes.
  7. Add cooked turkey to the pot. Stir gently.
  8. Simmer uncovered for another 10–15 minutes until rice is tender.
  9. Remove bay leaf. Taste and adjust seasoning.
  10. Add parsley and a small splash of lemon juice if desired.
  11. Serve hot and enjoy your Turkey Rice Soup.

Notes

Rice continues to absorb liquid even after cooking. If you plan to store Turkey Rice Soup, add extra broth before reheating. For best texture, cook rice separately and add it later when making large batches. Always cool soup fully before refrigerating. Store in airtight containers for up to four days. Freeze without rice for best results.